Pumpkin Muffins

Becky Luigart-Stayner

Prepare these golden muffins up to two days ahead, and enjoy a light breakfast on Thanksgiving morning.

Yield: 18 servings (serving size: 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 23%
  • Fat: 5.1g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.9g
  • Protein: 2.9g
  • Carbohydrate: 37.5g
  • Fiber: 1.2g
  • Cholesterol: 24mg
  • Iron: 1.7mg
  • Sodium: 159mg
  • Calcium: 35mg

Ingredients

  • 2 1/4 cups all-purpose flour (about 10 ounces)
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup golden raisins
  • 1 cup packed brown sugar
  • 1 cup canned pumpkin
  • 1/3 cup buttermilk
  • 1/3 cup canola oil
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Cooking spray
  • 2 tablespoons granulated sugar

Preparation

  1. Preheat oven to 400°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, pumpkin pie spice, baking soda, ginger, and salt in a medium bowl, stirring well with a whisk. Stir in raisins; make a well in center of mixture. Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract, and eggs, stirring well with a whisk. Add sugar mixture to flour mixture; stir just until moist.
  3. Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle with granulated sugar. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; cool on a wire rack.
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